Little Panda's Spring Spinach & Sweet Potato Pancakes
Vegetarian · 8m+ · en
These vibrant green pancakes combine fresh spring spinach with naturally sweet, creamy sweet potato. Blended with a bit of oat flour, they cook up into soft, fluffy bites that are ideal for baby-led weaning (BLW) or a quick toddler lunch.
- For an older toddler, you can serve these with a mild yogurt or hummus dip.
- Use colorful, fun-shaped cookie cutters to cut the pancakes and make mealtime more exciting.
- If the batter is too thick to blend, add a tiny splash of breastmilk, formula, or water to reach the right consistency.
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 2
- Age
- 8m+
Ingredients
Watch how it's made
Steps
Steam the sweet potato chunks for 10-12 minutes until very soft and easily pierced with a fork.
Blanch the fresh spinach in boiling water for 30 seconds, then immediately plunge into cold water. Drain well and squeeze out all excess moisture.
In a blender, combine the steamed sweet potato, blanched spinach, egg, oat flour, and cinnamon. Blend until a smooth, thick batter forms.
Heat a lightly oiled non-stick skillet over low-medium heat. Spoon small circles of batter (about 1 tablespoon each) onto the pan.
Cook for 1-2 minutes until the edges set and the bottom is golden, then flip and cook for another minute. Let cool completely before serving.
Frequently asked questions
Can I freeze these pancakes?
Yes! Layer the cooled pancakes between parchment paper in an airtight container and freeze for up to 2 months. Reheat in a toaster or microwave.
Why do I need to blanch the spinach?
Blanching removes some of the natural oxalic acid found in spinach, which makes it much easier for tiny tummies to digest and absorb the nutrients.
How should I serve this to an 8-month-old?
Cut the pancakes into long, finger-width strips. This makes it easy for babies practicing baby-led weaning (BLW) to grasp and chew safely.
What you'll need
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